PUFF PASTRY TRAY BAKE RECIPES

Steps:

• 1. Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.
  2. Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
  3. Place the pastry squares on a baking tray, leaving a space between each.
  4. Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.
  5. Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.
  6. Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.
  7. Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.
  8. Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).
  9. Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).
  10. Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.
  11. Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.

Steps:

• Heat oven to 200C/180C fan/gas 6 and lightly butter and flour a 12 hole fairy cake tin. Lay a sheet of puff pastry on a floured surface and use a rolling pin to roll it out a little, so it's 5 cm bigger than your fairy cake tin.
• Lay the sheet onto the tin, pushing it into the holes. Spoon 1½ tbsp of mincemeat into each hole, then use some of the beaten egg to brush around all of the holes. Lay the other sheet of pastry on top and press to seal. Lightly dust the top with flour.
• Use an 8cm cookie cutter to cut circles around each of the holes, peeling away the excess puff pastry. You will be left with 12 flat-topped pies. Place a flat baking tray over the pies and flip the fairy cake tin upside-down. The pies should slip out of the tin, leaving you with 12 puff pies on a baking tray.
• Press each one around the edges to make sure they're well sealed. Brush them with more of the beaten egg, sprinkle with demerara sugar. Bake for 20 mins, until risen and golden. Allow to cool a little, then serve warm.